PETTI DI POLLO ALLA BOLOGNESE – Chicken Breast with Prosciutto and Cheese
Ingredients
4 boneless chicken breasts
salt
Freshly ground black pepper
Flour
4 tbsp extra-virgin olive oil
8 thin 2-by-4-inch slices prosciutto
8 thin 2-by-4-inch slices imported Fontina cheese
4 tsps. Freshly Grated Parmigiano Reggiano
2 tbsp. chicken stock
Preheat the oven to 350 degrees Fahrenheit. With a very sharp knife, carefully slice each chicken breast horizontally to make 8 thin slices.
Lay them an inch or so apart on a long strip of wax paper and cover them with another strip of wax paper. Pound the chicken slices lightly with the flat of a cleaver or the bottom of a heavy bottle to flatten them somewhat. Strip off the paper.
Season the slices with salt and a few grindings of pepper, then dip them in flour and shake off the excess.
In a heavy 10 to 12 inch skillet, heat the oil over moderate heat. Brown the chicken to a light golden colour in the heated oil, 4 slices at a time, about 3 minutes on each side. Do not overcook them.
Transfer the chicken breasts to a shallow oil-sprayed baking-and-serving dish large enough to hold them comfortably.
Place a slice of prosciutto and then a slice of cheese on each one.
Sprinkle them with grated Parmigiano Reggiano cheese and dribble the chicken stock over them.
Bake uncovered in the middle of the oven for about 10 minutes, or until the cheese is melted and lightly browned.
Serve at once.
Serves 4
Preparation and Cooking Time: 45 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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